Grilled Vegetable Salad with Dressing

Salads | Pan-Asian cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Grilled Vegetable Salad with Dressing

Ingredients

Shelled roasted pumpkin seeds - ¼ cup
Sesame Seeds - 2 teaspoons
Olive Oil - 2¼ tablespoons
Salt - to taste
Avocado - ½ piece
Physalis - 3 pieces
Shallots - 5 heads
Jalapeño pepper - ½ piece
Garlic - 2 cloves
Romaine lettuce - 1 head
Tuscan kale - 3.5 oz
Mint - 1.8 oz
Parsley - 1.8 oz
Tarragon leaves - 1.8 oz
Freshly squeezed lime juice - 2 tablespoons
Small pattypans - 10 pieces
Eggplant - 1 piece
Herbs - 1 bunch
Lemon - 1 piece

Step by Step guide

Step 1

Preheat the oven to 180˚C (350˚F). On a rimmed baking sheet, mix pumpkin seeds and sesame seeds with oil; season with salt. Bake, stirring occasionally, for 6-8 minutes until golden (the pumpkin seeds should puff up).

Step 2

Combine avocado, physalis, shallots, jalapeño, garlic, lettuce leaves and kale, mint, parsley, tarragon, lime juice, half of the roasted seeds with ¼ cup of water and blend until smooth; season with salt.

Step 3

Can be prepared in advance: the dressing can be made 1 day before serving. Cover and refrigerate.

Step 4

Preheat the grill to medium heat (or heat a dry cast-iron skillet over medium heat). In a large bowl, combine pattypans, eggplant, shallots, and romaine lettuce with oil, mix, and season with salt. Grill the vegetables for 5-10 minutes, stirring occasionally, until tender and slightly charred.

Step 5

Place some dressing on a plate (you should have some dressing left) and arrange the vegetables on top. Sprinkle with herbs and remaining seeds. Serve with lemon wedges.